Directions:

STEP 1

Activate the yeast adding it to the lukewarm milk and honey. Mix and set it aside for a few minutes. Combine the flour and the Parmigiano Reggiano cheese. Add eggs to the yeast mixture and stir together.

STEP 2

Combine the above ingredients and start kneading the dough (by hand or with a stand mixer). As soon as the dough starts coming together, add the salt, pepper, and oil. Continue kneading until a ball forms. Place it in an oiled bowl, cover with plastic wrap, and put it in the oven with the light on until it doubles in volume, about 3 hours.

STEP 3

Deflate the dough by turning it out of the bowl and folding it. With a pastry knife or pizza cutter, divide it into 20 -40 pieces depending on how big you want the balls to be. Flatten the pieces with a rolling pin, place the filling in the middle of each piece and pinch dough together forming a ball.

STEP 4

Arrange dough balls in a buttered baking dish with the sealed part of the balls facing down. Cover the pan with plastic wrap and put it back in the oven for about 1 hour with the light on to rise for a second time.

STEP 5

Whisk together the egg yolk and milk for the egg wash. When the dough has leavened, brush the top of the balls with the egg wash. Preheat the oven to 350°F and bake until golden brown, about 30 -40 minutes. Enjoy warm or at room temperature!

About Chef Romano

Chef Marianna Romano was born and raised in Italy and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York. Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products. Check out Chef Romano on Instagram!

GAME DAY SNACK

Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese

  • 4 1/2h

    PREP
  • 40m

    COOK
  • 20-40

    SERVINGS

This Italian/Neapolitan classic finger food brioche bread is so versatile. You can make it both savory and sweet, you can stuff it with anything you like, and you can have fun making it in different shapes depending on the occasion.

Guest Chef Marianna Romano added freshly grated Parmigiano Reggiano cheese and fresh ground black pepper in the dough, and she stuffed it with ham and mozzarella. It was made in a shape of a tree which is perfect for the holiday season.

Ingredients:

Dough

1 cup + 1 tbsp whole milk, lukewarm
1 tsp honey
1 1/2 tsp active dry yeast
4 1/3 cup 00 flour or bread flour
1 1/4 cup Parmigiano Reggiano cheese, grated
2 large eggs, room temperature
1 1/2 tsp salt
1/4 cup peanut oil or vegetable oil
Black pepper to taste, freshly ground

Filling – See Hint

12 oz ham, chopped
16 oz mozzarella, diced

Egg wash

1 large egg yolk
1tbsp milk

Hint:

This is where you can get creative and choose whatever fulling you may want!

GAME DAY SNACK

Savory Pull-apart Italian bread with Parmigiano Reggiano® cheese

  • 4 1/2h

    PREP
  • 40m

    COOK
  • 20-40

    SERVINGS

This Italian/Neapolitan classic finger food brioche bread is so versatile. You can make it both savory and sweet, you can stuff it with anything you like, and you can have fun making it in different shapes depending on the occasion.

Guest Chef Marianna Romano added freshly grated Parmigiano Reggiano cheese and fresh ground black pepper in the dough, and she stuffed it with ham and mozzarella. It was made in a shape of a tree which is perfect for the holiday season.

Directions:

STEP 1

Activate the yeast adding it to the lukewarm milk and honey. Mix and set it aside for a few minutes. Combine the flour and the Parmigiano Reggiano cheese. Add eggs to the yeast mixture and stir together.

STEP 2

Combine the above ingredients and start kneading the dough (by hand or with a stand mixer). As soon as the dough starts coming together, add the salt, pepper, and oil. Continue kneading until a ball forms. Place it in an oiled bowl, cover with plastic wrap, and put it in the oven with the light on until it doubles in volume, about 3 hours.

STEP 3

Deflate the dough by turning it out of the bowl and folding it. With a pastry knife or pizza cutter, divide it into 20 -40 pieces depending on how big you want the balls to be. Flatten the pieces with a rolling pin, place the filling in the middle of each piece and pinch dough together forming a ball.

STEP 4

Arrange dough balls in a buttered baking dish with the sealed part of the balls facing down. Cover the pan with plastic wrap and put it back in the oven for about 1 hour with the light on to rise for a second time.

STEP 5

Whisk together the egg yolk and milk for the egg wash. When the dough has leavened, brush the top of the balls with the egg wash. Preheat the oven to 350°F and bake until golden brown, about 30 -40 minutes. Enjoy warm or at room temperature!

Ingredients:

Dough

1 cup + 1 tbsp whole milk, lukewarm
1 tsp honey
1 1/2 tsp active dry yeast
4 1/3 cup 00 flour or bread flour
1 1/4 cup Parmigiano Reggiano cheese, grated
2 large eggs, room temperature
1 1/2 tsp salt
1/4 cup peanut oil or vegetable oil
Black pepper to taste, freshly ground

Filling – See Hint

12 oz ham, chopped
16 oz mozzarella, diced

Egg wash

1 large egg yolk
1tbsp milk

Hint:

This is where you can get creative and choose whatever fulling you may want!

About Chef Romano

Chef Marianna Romano was born and raised in Italy and is now living in New York. She attended the Italian Chef Academy in Rome, and is a member of the Associazione Italiana Chef, in Rome and in New York. Additionally, Chef Romano is the founder of the Authentic Italian Cuisine Initiative (AICI) which is dedicated to promoting authentic Italian cuisine in the United States and Canada. The AICI offers cooking classes, recipe development, and events featuring Italian food products. Check out Chef Romano on Instagram!

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